Begin by placing the chocolate-covered butter cookies into a food processor. Pulse them until they form fine crumbs, resembling sand, which should take about 30 seconds.

Transfer the crumbs into a mixing bowl, then pour in the Irish Cream Liqueur. Stir until the ingredients are thoroughly combined and the mixture holds together.

Add the mascarpone cheese to the mixture and blend until completely smooth and creamy, without any lumps, for about 2 minutes.

Using a cookie scoop, portion out the cheesecake mixture and roll it into uniform balls, about 1 inch in diameter.

Place the formed balls onto a parchment-lined baking tray and freeze them for at least 45 minutes.

Prepare the chocolate coating in a double boiler by heating water and placing a heatproof bowl on top. Add the white chocolate and stir until it melts and becomes smooth.

Carefully dip each cheesecake ball into the melted white chocolate, coating them completely, and let the excess drip back.

Return the coated balls to the prepared baking tray and refrigerate for about 1 hour to allow the chocolate to set.

Melt the dark chocolate and drizzle it over the chilled cheesecake balls to add a rich contrast.

Let the drizzled cheesecake balls sit at room temperature or in the refrigerator for at least 30 minutes before serving.